Organic Chocolate Stout & Mint Ice Cream

Although, we wish we could claim the creative rights to this recipe, alas, it is not our own. The full credit for this deliciously unique beer recipe goes to Jackie Dodd — one of our favorite food & beer bloggers and extremely talented photographer and social media maven best known as "The Beeroness." Check out Jackie's blog "The Beeroness — Craft Beer, Freshly Baked" and follow her on Twitter @TheBeeroness!!!

Photo Credit: Jackie Dodd

Chocolate Mint Stout Ice Cream


  • 2 cups whole milk
  • 3 fresh mint leaves
  • 1 cup heavy cream
  • 1 cup Bison Organic Chocolate Stout
  • 7 ounces of 60% dark chocolate with peppermint oil (such as Dark Chocolate Mint from Green & Blacks), broken into chunks
  • 4 egg yolks
  • 1 1/4 cup white sugar



1. In a pot over medium high heat, add the milk, mint leaves cream and stout. Bring to a gentle simmer. Remove from heat, remove and discard mint leaves, and stir in the chocolate until melted.

2. In a separate bowl, add the egg yolks and the sugar, whisk until well combined. Slowly add the chocolate milk, whisking continually, until about 1/2 the mixture has been added to the egg yolks. Add the egg yolk mixture back into pot, whisk until well combined. Return pot to heat and bring to a mild simmer.

3. Refrigerator until chilled, about 3 hours.

4. Churn in ice cream maker according to manufactures directions. Chill until firm.

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